Red Hot Chilli Poppers

Name: Red Hot Chilli Poppers
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 150 g Flour, 2 eggs (Gr. M); 7-10 Tbsp salt, about 150 ml light beer; 30 (à 370 ml) fresh peppers or 2 glasses of pickled red peppers or peppers ( from Kattus); 200-300 g Cream cheese; 1 l oil for frying; 7-10 Tbsp Salad, untreated lemon and parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

150 g Flour, 2 eggs (Gr. M)
7-10 Tbsp salt, about 150 ml light beer
30 (à 370 ml) fresh peppers or 2 glasses of pickled red peppers or peppers ( from Kattus)
200-300 g Cream cheese
1 l oil for frying
7-10 Tbsp Salad, untreated lemon and parsley

Directions

1
Mix flour, eggs, 1 pinch of salt and beer to the dough. Leave to swell for approx. 20 minutes
2
Wash or drain the peppers. Cut lengthwise, carefully remove seeds and pat dry. Fill the pods with cream cheese from the side with a teaspoon
3
Heat oil in a high pot (it is hot when bubbles rise from a wooden skewer). Or heat it up to approx. 180 °C in a deep fryer. Pull the pepperoni through the dough in portions, fry in the hot oil for 3-5 minutes until golden brown. Drain, arrange and garnish